rava 2 tbsp

Rava, also known as semolina or suji, is a granular flour made from durum wheat (Triticum turgidum subsp. durum), produced by milling the endosperm of the wheat kernel into coarse, golden particles. The ingredient originated in the Mediterranean and Indian subcontinent, where it has been a staple grain product for centuries. Rava is characterized by its grainy texture, pale yellow to golden color, and slightly nutty, wheaty flavor. The coarseness of the particles can vary from fine to medium-grained depending on milling specifications and intended culinary use. It contains gluten and is rich in carbohydrates, making it a foundational ingredient across multiple cuisines.

Rava is used extensively in Indian cuisines for both sweet and savory preparations. It is the primary ingredient in idli, dosa, and upma—foundational South Indian dishes—where it provides structure and a characteristic slightly grainy texture. In Mediterranean and Middle Eastern cooking, semolina is employed for pasta-making, couscous production, and sweet confections like halva. Rava serves as a binder in cutlets and fritters, a coating for fried foods, and a thickening agent in porridges and desserts. It is often combined with yogurt, oil, and spices to create batters or dough, and works particularly well in preparations requiring a light, aerated crumb structure.